Shakshuka with Roasted Tomatoes (Eggs Poached in Roasted Tom

• servings: 4 servings
• total time: 1 hour 30 minutes

Ingredients

3 cloves garlic, divided

3 pounds ripe plum tomatoes, cut into 1/2-inch pieces

1 medium onion, finely chopped

4 tablespoons extra-virgin olive oil, divided

2 tablespoons chopped fresh parsley, plus more for garnish

¾ teaspoon salt, divided

½ teaspoon ground pepper, divided

2 large green chiles, such as Anaheim, finely chopped

1 teaspoon ground cumin

⅓ cup chopped fresh basil

4 large eggs

½ cup crumbled feta cheese

Hot sauce for serving

Directions

Preheat oven to 450°F.

Slice 2 garlic cloves. Toss with tomatoes, onion, 3 tablespoons oil, parsley and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet or in a shallow roasting pan. Roast until the tomatoes are shriveled and browned, about 45 minutes.

Chop the remaining garlic clove. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the garlic and chiles; cook, stirring, for 2 minutes. Add cumin and cook, stirring, for 30 seconds. Stir in the tomato mixture, the remaining 1/2 teaspoon salt and basil. Bring to a simmer and cook, stirring occasionally, until the tomatoes are mostly broken down, 6 to 8 minutes.

Make 4 deep indentations in the sauce with the back of a spoon and carefully crack an egg into each. Sprinkle the eggs with the remaining 1/4 teaspoon pepper. Cover and cook over medium-low until the whites are set, 6 to 8 minutes.

Remove from heat, sprinkle with feta and let stand, covered, for 2 minutes. (The eggs will continue to cook a bit as they stand.) Garnish with parsley and serve with hot sauce, if desired.

Nutrition

• Calories: 330 kcal
• Total Fat: 24 g
• Saturated Fat: 6 g
• Unsaturated Fat: 0 g
• Cholesterol: 203 mg
• Sodium: 700 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 5 g
• Total Sugars: 12 g
• Protein: 13 g